Recipe: Roast Cumin Pumpkin
Summary: Delicious and easy Vegetable bake
- 1 kg (2 lb) pumpkin 4 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon cumin seeds flaky salt freshly ground black pepper
- Leaving the skin on, cut the pumpkin into large, bite-sized chunks. Thoroughly mix the olive oil with the ground cumin and cumin seeds and roll the pumpkin in the mix. Place the pumpkin in a camp oven or spread on a baking tray and roast at 220°C (430°F) for 20 minutes or until golden and tender. Sprinkle with salt and pepper.
Make sure the pumpkin is well cooked, preferably caramelized on the outside.
You can dice the cooked pumpkin that is left over and toss it with a dressed rocket salad. Mash the leftover cold pumpkin and spread it on toast with peanut butter.
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 6
Microformatting by hRecipe.